We picked up our first box from Full Circle Farm this week. Yukon Gold potatoes and four Braeburn apples were the only PNW residents included, but we welcomed the fresh organic vegetables just the same.
I immediately reserved the yellow pepper and cucumber for one of my favorite quick hits: modified california rolls. I added some local carrots and skipped the avocado to keep my rolls as close to home as an over-wintering Alaskan can — and I figure I can get away with using imitation crab since the primary ingredient is Alaska pollock (though it’s not a guilt-free fishery by any means: see the highliner blog at adn.com).
My recipe is informal, but I think it works pretty well:
- Sushi rice. I find that a cup (dry) of calrose rice gives me enough for four or five rolls. Just fold a mixture of rice wine vinegar (around 1/4 cup) and sugar (about a tablespoon) into the cooked rice. My mixture is short on both ingredients from the recipes I’ve seen but I prefer my rice less strong.
- Carrots, pepper and cucumber sliced into strips about three inches long. Of course, all sorts of things can be mixed and matched for the filling.
- Cover the seaweed with the rice from end-to-end, but leave about an inch at the top and bottom. Add the filling ingredients in a horizontal roll at the bottom edge of the rice.
- Roll tightly (this does takes some practice) and cut with a sharp knife.
2 comments
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February 26, 2008 at 12:33 am
valereee
Your CSA box contains stuff that didn’t come from that farm?
February 27, 2008 at 12:06 am
stephen
The potatoes were the only things labelled as from FC (because we can still get local carrots up here, we opted to get kiwis instead of carrots). They are up front about where the stuff comes from and for now, in February, I don’t have an issue with it. But by mid summer, when the Southcentral Alaskan farms start producing, we’ll switch to more local fare. By then, of course, the CSA boxes will likely be stuffed with things grown in the PNW.
I’m curious to see what happens to the geographic distribution as we (OK, you) start getting more spring-like weather.